Slow-Braised Ghormeh Sabzi with Dried Lime and Fresh Herbs

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

A classic Persian stew combining tender beef with a vibrant mix of sautéed herbs and the distinctive tang of dried limes. This Middle Eastern-inspired beef recipe, ready in about 140 minutes, pairs beef stew meat, cubed, dried limes (limoo amani), fresh parsley, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb beef stew meat, cubed
• 2 whole dried limes (limoo amani)
• 1 cup fresh parsley, chopped
• 1 cup fresh cilantro, chopped
• 1 cup fresh chives or green onions, chopped
• 1/4 cup fresh fresh fenugreek leaves (or 1 tbsp dried fenugreek)
• 1 medium yellow onion, finely diced
• 1 cup kidney beans, cooked or canned, drained
• 1 tsp turmeric powder
• 3 tbsp vegetable oil
• 3 cups water or beef broth
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottom pot over medium heat. Add 1 medium finely diced yellow onion and sauté for 6-7 minutes until translucent and fragrant.
2. Step 2: Add 1 lb beef stew meat cubes and 1 tsp turmeric powder to the pot. Sear the meat for 5 minutes, stirring occasionally, until browned on all sides.
3. Step 3: Meanwhile, in a separate skillet, heat 1 tbsp vegetable oil over medium heat. Add 1 cup chopped parsley, 1 cup chopped cilantro, 1 cup chopped chives or green onions, and 1/4 cup fresh fenugreek leaves. Sauté for 5 minutes until the herbs darken slightly and become aromatic.
4. Step 4: Transfer the sautéed herbs to the beef pot. Pierce 2 whole dried limes with a fork a few times and add them along with 1 cup cooked kidney beans.
5. Step 5: Pour 3 cups water or beef broth into the pot. Season with 1 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer gently for 2 hours until the beef is tender and the flavors meld.
6. Step 6: Adjust seasoning if needed. Remove the dried limes before serving. Serve hot with steamed basmati rice or flatbread.